Jump to content

Jonathan

Members
 View Profile  See their activity

  • Posts

    405

  • Joined

  • Last visited

  • Days Won

    9

 Content Type 

Everything posted by Jonathan

  1. Jonathan
    Les Baguette does. Along with some cheesy television always playing. And the bahn mi is better. I promise. Just please pick up a grilled pork one for me.
  2. Jonathan
    Go to Les Baguette for the best Bahn Mi in Eden Center.
  3. Jonathan
    Danny and the people of Marco's are friends and former co-workers of mine and I look forward to dining there the next time I'm in New York. Danny has worked (not staged) at the French Laundry, Mix Vegas, Mix NY, Alain Ducasse at the Essex House, Per Se and then finally Franny's. He's an immense talent and even better person. Martin Gobbee, the former Maitre d' at Del Posto and GM at Frannys the man. literally...the...man. Franny and Andrew. framily. Go. Eat. And Be Merry.
  4. Jonathan
    Jealous. These are great people serving delicious food.
  5. Jonathan
    I'm sure Capriotti's is good, but next time the line is 40 deep, roll on over to Bub and Pop's.
  6. Jonathan
    It is in effect. Bring a bottle opener or cork screw with you, and pray that the pumpkin curry is on the menu.
  7. Jonathan
    Winter is quickly approaching and Ghibellina is very proud of its Winter Menu (with still a few more additions to come). I hope to see some of you there, warming yourselves by the light of our wood-burning oven amidst wild boar, duck, well-charred pizzas and ribollita.
  8. Jonathan
    We at Ghibellina are honored to be a part of the Fall Dining Guide and the Greater DC Dining Community. If you haven't checked us out yet, please do come. We serve traditional Tuscan fare as well as a unique pizza that I can only describe as a hybrid between the old NY pizza joints like Lombardi's and Totonno's and Neapolitan pizza.
  9. Jonathan
    yes in regards to aged.
  10. Jonathan
    After eating here 3 Tuesdays in a row, I would proclaim the Pork, Provolone and Broccoli Rabe with Hazelnut Gremolata the best sandwich in DC (for me). I'm sure there are reasons to nitpick. Some might want the ingredients mixed (not me); some might care that they charge for rabe (not me). For my money, they are friendly people and the food is delicious and thoughtful with lots of smart touches without being "cheffy" (like I would say G and SundeVich are).
  11. Jonathan
    At the moment we are stretching our legs with brunch on Saturdays and Sundays. Next up will be opening on Monday nights. If all goes well, and we feel the neighborhood can support it, week day lunch is a possibility. Trattoria Mario in Florence is only open for lunch. They do not serve dinner at all. And it truly is an amazing and warm place. There are people who eat lunch there every day. Like, seriously, every day for years. And MsDiPesto, I'm glad it all worked out with the pizza that shall remain nameless. And good luck with the surgery. I wish you a speedy recovery.
  12. Jonathan
    We officially opened for brunch this weekend. Saturdays and Sundays from 10:30-4 you can find a selection of dishes from our dinner menu, plus additional brunch plates such as Shakshouka, Shrimp and Polenta (with poached eggs), French Toast with Almonds and Peaches, Frittata and Piadina. The restaurant switches over to the dinner menu at 4. Happy Hour starts at 4:30 at the bar. Half Priced pizze and drink specials abound. Please come by and visit.
  13. Jonathan
    Meet the Artichoke, Nostraliana Olive and Tomato Confit Pizza: Starting this Tuesday: half-priced pizzas similar to this will be available during Happy Hour(s) from 4:30-6:30 Tuesday through Sunday, at the bars only. Drink specials also abound. For pizza geeks, it's a NY-Neapolitan style pie, utilizing the wood-fired oven and great ingredients common in Neapolitan pizze, but with a lower temperature and longer bake time. The pizza is not soup. It's foldable. It's delicious. And we slice it for you, if you want us to.
  14. Jonathan
    Kuller, I think your assessment on the biases of Asian cuisine ais right on the mark and can be used for other ethnicities as well. Pok-Pok is delicious Little Serow is delicious Bangkok Golden is delicious Pho 75 freakin delicious. No matter the decor, service or beverage program, these places are all serving something more than "typical" strip-mall fare.
  15. Jonathan
    Bangkok Golden isn't a "typical" strip mall restaurant. Having just eaten there last night and having eaten there many times...it makes food every bit as delicious as one of the very best restaurants in this country. To my knowledge you can't walk into any random strip mall and get a dish as good as the Lao style Larb or Crispy rice salad. And the Thai menu, which I have been exploring lately too, is also delicious.
  16. Jonathan
    The coffee program is being run by Portia Eastham, formerly of Society Fair and Northside Social. Good people, she is. In fact the whole Room 11 family is good people.
  17. Jonathan
    Ghibellina Restaurant (a new Tuscan restaurant/Gastropub on 14th Street, NW) is opening in April, and therefore we have a full range of employment opportunities within the FOH and BOH. Positions include, but are not limited to: Bartender Server Server Assistant Host/Hostess Polisher Line Cook Prep Cook Dishwasher Full and part-time opportunities exist. We are seeking people with drive, passion, the desire to learn and grow and be part of an exciting and talented team Please email your resume, cover letter or questions to: info@ghibellina.com
  18. Jonathan
    Judging by the thickly sliced meat, I'm going to say Stachowskis's.
  19. Jonathan
    I ate there once when it first opened and was wholly unimpressed. My appetizer wasn't good, the service was poor and the pizza was mediocre. I do know they revamped their kitchen with some talent soon after, but I never went back. When I lived in New York I ate pizza where I worked every day and then would eat slices from corner shops on my days off.
  20. Jonathan
    Paulie Gee is apparently opening up a place in Baltimore in the very near future. The best pies I've seen on that site are by a home cook with an amazing oven in his garage in Texas. And thanks, Edan. We are all excited to open and start cooking.
  21. Jonathan
    I'm a member already. And have been for a while. The level of geekdom and knowledge of pizza is very impressive.
  22. Jonathan
    But Darkstar, I'd say my version more reflects what I like more than the market. I've cooked Neapolitan at Franny's in Brooklyn and I've cooked a different style at Palena. This is my opportunity to cook the type of pizza I have been craving to make for many years. In terms of the actual cooking process, nothing is more fun than cooking Neapolitan pizza though. The speed and heat and the need to work with an imperfect thing like a wood-burning oven is such an amazing challenge and experience. It can make for a memorable Saturday night.
  23. Jonathan
    I will be using an uncooked sauce of crushed san marzano (or other, depending on a taste test I'm doing this week) tomatoes. Mozzarella di Bufala on some pies, fiore di latte on others. There might even be a bit of a dusting of low-moisture mozzarella for coverage.
  24. Jonathan
    My pizza is baked at a lower temperature than Neapolitan (675 degrees vs. 950 degrees) and so it cooks longer (roughly 3 and a half minutes). The dough doesn't use 100% caputo 00 flour and the pies are a bit thicker (a wee bit). They are what would be considered a NY-Neapolitan hybrid pie in the dorky world of pizza fanatics. More similar to what the classic coal oven places of New York City were making back in the very early 1900s. Still using great ingredients and a wood-burning oven though. Should be open by mid April.
  25. Jonathan
    And for what it's worth, my pizza (which can be seen in the avatar), while not Neapolitan, will hopefully give the areas best a run for its money in the coming months. I look forward to all of your opinions and feedback.
×
×
  • Create New...